光合细菌对蛋鸡产蛋后期生产性能、蛋品质及胆固醇代谢的影响  

Effects of photosynthetic bacteria on egg production performance,egg quality and cholesterol metabolism of laying hens

作　　者：刘佳[1] 李雪璨 LIU Jia;LI Xuecan(Changchun Polytechnic Food and Biotechnology Branch,Changchun,Jilin Province 130033,China)

机构地区：[1]长春职业技术学院食品与生物技术分院,吉林长春130033

出　　处：《中国饲料》2020年第20期37-40,共4页China Feed

基　　金：2019年度吉林省高教科研自筹课题(JGJX2019C109)。

摘　　要：文章旨在研究日粮中添加荚膜红细菌对产蛋后期蛋鸡生产性能、蛋品质以及鸡蛋和血清胆固醇含量的影响。试验选择54周龄产蛋率一致的海兰棕壳蛋鸡720只,随机分为4组,每组5个重复,每个重复36只。各组蛋鸡分别饲喂基础日粮+0、0.05%、0.1%和0.15%荚膜红细菌。结果:第56天日粮添加0.05%、0.1%和0.15%荚膜红细菌蛋黄胆固醇含量较对照组分别显著降低9.33%、13.56%和19.29%(P<0.05),而蛋黄甘油三酯含量较对照组分别显著降低11.35%、16.31%和18.52%(P<0.05)。56 d时与对照组相比,荚膜红细菌组血清胆固醇含量分别显著降低10.05%、15.78%和20.82%(P<0.05),血清甘油三酯含量分别显著降低13.26%、17.59%和21.11%(P<0.05)。随着日粮荚膜红细菌添加水平的升高,产蛋率、蛋重、平均蛋重表现为显著线性升高(P<0.05),而料蛋比表现为显著线性降低(P<0.05)。在第28和56天时,蛋壳强度和蛋黄颜色随日粮荚膜红细菌添加水平的升高表现为显著线性升高(P<0.05)。结论:在本试验条件下,日粮添加荚膜红细菌可提高产蛋后期蛋鸡的产蛋性能,并降低产蛋后期鸡蛋中胆固醇的含量。The purpose of this study was to investigate the effects of dietary red capsular bacteria on the production performance,egg quality,and egg and serum cholesterol content of laying hens.720 Hyline brown shell layers with the same egg production rate at 54 weeks were selected and randomly divided into 4 groups with 5 replicates for each group and 36 eggs for each replicate.Laying hens in each group were fed basic diets of+0,0.05%,0.1%and 0.15%.Results:on the 56th day,the cholesterol content of yolk with 0.05%,0.1%and 0.15%added to the diet decreased by 9.33%,13.56%and 19.29%respectively compared with the control group(P<0.05),while the triglyceride content of yolk decreased by 11.35%,16.31%and 18.52%respectively compared with the control group(P<0.05).At 56d,compared with the control group,the serum cholesterol level of the group decreased by 10.05%,15.78%and 20.82%,respectively(P<0.05),and the serum triglyceride level decreased by 13.26%,17.59%and 21.11%,respectively(P<0.05).With the increase of dietary capsule red bacteria addition level,egg production rate,egg weight and average egg weight showed a significant linear increase(P<0.05),while the feed-egg ratio showed a significant linear decrease(P<0.05).At the 28th and 56d,the shell strength and yolk color increased linearly with the increase of the dietary capsule red bacteria addition level(P<0.05).Conclusion:under the conditions of this experiment,the addition of red capsular bacteria to the diet can improve the egg-laying performance and reduce the cholesterol content in the eggs of Hyline brown shell layers.

关 键 词：荚膜红细菌 蛋鸡 产蛋性能 蛋品质 胆固醇 

分 类 号：S816.7[农业科学—饲料科学]